Cook time: 35 minutes
couple, family
We love this sandwich and hope you will too! It’s meaty, smoky, tangy and sweet.
It can take a good few minutes of ‘pulling’ to get the jackfruit to come apart, use either metal tongs or a pair of forks.
*Thyme is a shared ingredient, you’ll find it in with the basil. Half for each recipe.
Open jackfruit tin, strain, thinly slice and toss with cajun spice.
Put a medium pot of water on to boil with a decent pinch of salt. Preheat oven to 190 degrees Celsius.
Peel and thinly slice onion.
Once water is boiling, cook potatoes for 20 minutes or until tender.
In a large fry pan, cook the jackfruit on medium-high heat in a good splash of oil for about 4 minutes, until they start to brown. Then add the thinly sliced onion. Using tongs (metal ideally), start to break up the jackfruit, continue to cook for another 5 minutes or so until the onions start to caramelise. Stir regularly and continue to break up the jackfruit. Add the water and 3/4 of the BBQ sauce and reduce the heat to a simmer.
If the pan you’re using doesn’t have a lid transfer to a medium pot, cover and cook for 20 minutes, stirring regularly and adding more water or BBQ sauce as needed. Cook until the jackfruit is soft and the sauce is thick and rich.
Remove the thyme leaves from the stalk and roughly chop.
Once the potatoes are cooked and slightly cooled gently crush the potatoes using the flat side of a knife. Place on a baking tray, drizzle over some olive oil, season with salt and pepper, sprinkle over thyme, then roast for 15-20 minutes or until golden.
As thinly as possible, slice the cabbage. Wash then grate the carrot.
Mix the cabbage and carrot with the half the slaw dressing and a pinch of salt. Taste and add more salt or dressing as needed.
Cut buns in half and toast for 2 minutes in the oven. Place some slaw on the base of the bun and top with BBQ jackfruit. Serve roasted smashed potatoes with your favourite sauce.
Select your plan and customise to your needs. Every Sunday we’ll deliver to your door your meal box containing fresh, local and responsibly sourced ingredients. Our resident chef Tom Riley creates the sauces, pastes, and spice mixes to take the hard work out of healthy and great tasting plant-based cooking.
Pause or cancel your plan at any time.
